Friday, January 11, 2013

Slow-roasted Pork Loin

Now, I have been planning this meal for a bit, and there were supposed to be mashed potatoes beside it.. but my back went out and said "You wanna walk to the WHERE? Fuck you!"... so you are getting just the slow-roasted pork and the corn in this shot. But OMFG, this was good. I have to admit, I had a taste test (to make sure it was good enough to feed RL, of course!), and an extra helping more than my normal small plate. Oh man, I am stuffed. But, I got a pic of the plate for the RL before it was cleaned off;)

If you have time, start the preparation of this dish in the morning and let sit. Seriously, give it at LEAST 3 hours marinate time.

Line a rimmed baking pan with two (2) layers of heavy-duty aluminum foil wrap (fold the edges over the edge of the pan) and carefully lay the rack of pork ribs, ribs facing up, on top of the foil.

Evenly sprinkle the ribs with some of the soy sauce, garlic powder, pepper, and 1/2 of the brown sugar. Then gently drizzle with additional soy sauce, letting the brown sugar absorb the soy sauce.

Carefully turn the ribs over (you do not want the bones to puncture the aluminum foil) and repeat the same procedure the some soy sauce, garlic powder, pepper, and brown sugar. Again add a drizzle of soy sauce to finish.

Preheat oven to 325 degrees F.

If you started this dish early in the day, baste the ribs, using a spoon, with the soy sauce and accumulated juices from the ribs.

Place another piece of aluminum foil over the ribs and seal very tightly, folding over the edge of the pan. Place in the oven and cook for 2 hours. After 2 hours, remove the aluminum foil from the top of the ribs, baste with the accumulated juices and cook for another 30 minutes or until the ribs are browned.